Wednesday, June 11, 2008

Pulled Pork Sandwiches

Been awhile, eh? I've been cooking, I've just been too lazy to edit and upload pics.

That said, here's a REALLY simple meal:

1 pork shoulder, 3-5 lb. (may be called "pork butt" in your grocery store--it's not actually pork butt, don't worry)
Worcestershire sauce
Brown sugar
Barbecue sauce (make your own or buy Sweet Baby Ray's--or buy some other brand, I guess)


That's it.

Once again, this isn't authentic barbecue, but it makes a fine impersonation. And once again, we'll be using the slow cooker. Don't have a slow cooker? Get one! Great for the busy college student/busy professional/lazy person because you just prep the ingredients, let them sit for a couple of hours, and your meal's done.

I didn't take a lot of pictures here, but it's easy:

1. Put the shoulder in the slow cooker. Whole.
2. Pour Worcestershire sauce on the shoulder. Make sure it's coated well. There should be a small pool of Worcestershire sauce on the bottom of the slow cooker.
3. Rub the shoulder with brown sugar, just enough to coat it well.
4. Set the slow cooker on your "low" setting, and leave it alone for 8 hours. Simple.

After 8 hours, take out the pork shoulder (which should be very tender by now), put it in some kind of wide, deep pan so you have some room, and start shredding it with 2 forks. It should be extremely easy to shred, since it's so tender.

By the way, this is why it's called "pulled" pork--you're pulling (shredding, really) the pork into small pieces.

Once it's shredded, add salt. A lot a salt. A lot of salt. When I first read this recipe off some Alton Brown forum or something like that, the exact line was "enough salt to make your cardiologist scream."

Also, add barbecue sauce to taste, but not too much, cause you'll add more later.

Get some sides (baked beans here), put some barbecue sauce on a bun, and put the pork on the bun. More pictures next time, I swear.